Pumpkin Pie Smoothie

You need to have an adventure-seeking, iron will to make this.

Why?

Because peeling a pumpkin isn't for weenies.

If you've never tried peeling a pumpkin, you really should try it. Frankly, I think everyone should try it at some point in their life. The satisfaction one receives after peeling a pumpkin is akin to the feeling of finishing every single item on the to do list: accomplishment, pride, and then the general feeling of wanting to wear a sign that says, "I AM AWESOME. RAWR."

Peeling a pumpkin also drastically improves one's prayer life. Here's how my prayer went, "God, please don't let me cut myself, please, please, please, oh, please don't let me cut myself."

Peeling a pumpkin also increases one's gratitude quotient. I became grateful for the muscles in my forearm, grateful for band-aids in case I needed them, grateful for whomever invented the canned form of pumpkin...

If, at this point, you've decided to make this smoothie, you are clearly Type A and more than likely an aggressive first born or middle child. I would be the Type A, first born daughter, and middle child combination. And I would peel a pumpkin again because of the satisfaction it gives me. Call me crazy.

Honestly, this smoothie IS delicious. When I took my first sip, I thought, "Starbucks... you can't touch this."

Make sure you're using an organic pie pumpkin, since those pumpkins are made for eating. You don't want to use the ginormous ones you use to carve. Muscle up and peel that bad boy, and if you have a food processor, shred it up. Otherwise, consider yourself a true champion when you grate the pumpkin by hand. I am not a true champion. I busted out that food processor.

My little pumpkin gave me 4 cups of grated pumpkin. I bagged them up in 1 cup portions. Some I've used to make more smoothies; the rest I've frozen to pull out later to incorporate into a bread or cake instead of using shredded carrots.

Questions you might have about this recipe...

Can I use canned pumpkin? I'm sure you can, but I haven't tried it so I don't know how it works. Let me know if you try it!

Homemade coconut milk. You've got to be kidding me. Can I use something else? Sure! It's what I had on hand, so use your milk preference - dairy, almond, pecan, hempseed, etc.

Cashew butter? Can't I use something else? Sure. I'd go with almond butter or a mild tasting nut butter. You don't want a peanut butter pumpkin pie smoothie. Or maybe you do. But if you don't, you could leave it out altogether. I'm including it for good fat and satiety since I'm having it for breakfast.

I don't have dates. What else can I use? Use whatever sweetener you'd like. I just like dates since they are a naturally sweet fruit. Try using 1 Tbls of a liquid sweetener like honey or maple syrup.

Any idea on what to use in place of pumpkin pie spice? Yup! Click here for recipe to make your own.

Pumpkin Pie Smoothie

1 cup shredded pumpkin
1 ripe banana
1 cup homemade coconut milk
3/4 tsp pumpkin pie spice
1/4 tsp cloves
1 date
1 Tbls cashew butter
1/2 tsp vanilla extract

Blend all the ingredients until smooth. Drink it up!

Do What You Gotta Do

This morning's smoothie was a whole banana, 1/2 cup of frozen raspberries, two generous handfuls of spinach, 2 Tbls of coconut butter, and 1 cup of almond milk.

After making a whole bunch of dishes while preparing some meals for the week, I didn't feel like making another dish. I was *this close* to drinking straight out of the pitcher.

Fine.

I tried drinking out of the pitcher but the straw was too short.

So I found the next best thing: a measuring glass that was already "dirty" from making almond milk.

I choose to think of drinking out of the measuring glass as resourceful, not lazy.

If I was truly lazy, I wouldn't have taken the time to add a straw.

Clearly, adding a neon green straw takes the classiness up a notch.

Mark my words: drinking out of the measuring cup will soon be the new mason jar.

No Cook Tomato Soup

I'm one of those people whose work schedules mean that I eat lunch and dinner at work. Trying to think of meals that are easy and portable had been challenging up until recently. I used to live on Lean Cuisine or Weight Watcher's meals because they took the guesswork and messwork (I made that word up) out of one meal of the day. I could eat one meal with a piece of fruit and maybe a side salad if I was feeling up to it. Or hungry.

"Wow - those Lean Cuisines make me feel stuffed. Said no one. Ever."

Seriously. Am I the only one to eat one of those things who afterwards felt like driving to get a cheeseburger because they felt shorted in the lunch department?

One of things I love about the raw food lifestyle is there's no cooking, no reheating, the food is easy to pack, it's fresh and colorful, and my hunger is always satiated. There's minimal mess in making food too, which is exactly what I need right now. I need easy. I need uncomplicated. I need fast. I'm just in one of those moods where I don't feel like using my brain cells to make dinner.

Know what I mean?

This tomato soup has become one my new favorite meals because there's minimal prep work, everything goes into the blender, and it's done. I pack it up into a mason jar, and that's dinner. It's also very inexpensive to make right now since tomatoes are in season and gardens are overflowing with herbs - I know mine sure is! If you have an abundance of tomatoes from the garden, this is an easy way to use them up.

I've written out a basic recipe but consider it to be freeform. The only thing I measure when I make this is the olive oil, just to be sure that I'm not going too crazy with it since I'm still working on reducing my body weight. Not all fat is created equal, so keep in mind that olive oil is one of the "good guys" - a healthy, monounsaturated fat that has polyphenols, which are natural antioxidants. In addition to the antioxidants in the extra virgin olive oil, you'll be receiving lycopene from the tomatoes, which protects the cells from free radicals. Tomatoes are also very high in Vitamin C and potassium.

Make sure you are using the best ingredients you can get your hands on, preferably organic. The quality really comes through in this soup. You may even want to make a really big batch to freeze and reheat on a chilly winter day.

No Cook Tomato Soup
2 large tomatoes, seeded and roughly chopped (around 4 cups chopped)
1 red bell pepper, seeded and roughly chopped
1/4 of a medium red onion
1/2 - 1 garlic clove
5 large basil leaves
3 stems oregano, leaves removed and stems discarded
1/2 tsp fennel seed
1/2 tsp salt
2 Tbls extra virgin olive oil
Crushed red pepper flakes, optional


Directions:
Put everything in a blender and blend for at least one minute or until smooth.

Serves: 2

6 Weight Watchers Points+ counting veggies

4 Weight Watchers Points+ not counting veggies

DIY Almond Milk

I know I could buy a carton of almond milk for about $3 easily. Easily. But can I tell you? I'm sick and tired of seeing weird ingredients in something that should be so simple. Why does almond milk need starches added to it? Sugar? Salt? Vitamins? "Natural flavoring?" What in the world IS "natural flavoring?"

Once I discovered how to make my own almond milk - free of starches and sugars and flavorings and other additives - I began making it. There's a saying, "You make time for the things that are most important to you." For me, I make time to do this, because it's important that I eat as cleanly as possible right now. I'll admit, there are times when I don't feel like making it. I have a box of organic almond milk handy just in case I don't get a chance to make my own. But it's pretty simple to do, and truth be told, I like the way it tastes better.

Here's what you need to do this: 1 cup of almonds, 7-8 cups of water, a blender, cheesecloth or a nut milk bag, a large bowl to strain the liquid into, and a jar to store your almond milk.

Soak one cup of almonds in two or three cups of (filtered) water overnight. The soaking softens the almonds and removes the enzyme-inhibiting substance in the brown skin.

I like to peel my almonds once they've soaked, but you can skip this step if you want. Some people find the taste of the skin makes the milk taste bitter even after soaking. If you want to give peeling the almonds a try, all you need to do is give an almond a gentle squeeze and the nut will shoot right out of the skin. And when I say "gentle," I mean "gennnnntle." There's an almond MIA in my dining room right now because I squeezed a bit too hard. I find it kind of therapeutic, so I turn on the TV and watch an old movie while I peel almonds. It usually takes me about 10 minutes to do it.

Discard the soaking water and give the almonds a good rinse. Drop the almonds along with the remaining 5 cups of water in a blender. If you would like to make a sweet milk, now's a good time to add your sweetener of choice. Blend the almonds and water (and optional sweetener) for two minutes.

Side Note: because of my blender's limitations, I have to make my almond milk in two batches.

Double Side Note: I do not recommend this version of the Ninja Blender. The capacity is small and it works like part food processor and part blender, but not enough like either when I need it. I'm doing the best that I can with it, but a VitaMix is in my future.

Triple Side Note: If you want something like cream for your coffee or tea, try blending the almonds with just two or three cups of water. DELICIOUS!

Quadruple Side Note: I just wanted to write the word "quadruple." That is all. Carry on.

Pretty cool to see how it's transformed into the milk, isn't it? Once you have milk, pour the liquid through a nut milk bag or cheesecloth. I prefer the nut milk bag because I like a pulp free milk. I picked mine up at my local health food store for about $8 or so. Squeeze the pulp in the bag to get every last bit of milk out of it.

Transfer the milk to your storage container. I picked mine jar up at WalMart for around $5. The almond milk keeps up to three days in the fridge.

That's it. That's how homemade almond milk is done. Pretty simple, huh? No salt, no starches, no natural flavoring. Just what almond milk is supposed to be: almonds and water.

Chocolate Berry Zucchini Smoothie

Anyone else feel like they have zucchini coming out of their ears? Last year I was begging, dreaming, wishing, and hoping some kind soul would leave a few zucchini on my front porch for Sneak Some Zucchini On Your Neighbor's Porch night. Not a one showed up on my porch, by the way.

But this year?

Ohhhhh...this yearrrrr.

This year, we will be the ones to sneak zucchini on to my neighbors' porches.

My brother planted a garden at his house, so in addition to our garden, we overfloweth with zucchini and cucumbers.

No joke, my parents came home from my brother's house with this 5 gallon bucket filled with zucchini and cucumbers. A few of the zucchini could double as a baseball bat.

Not that I'm complaining, mind you. I asked for zucchini, and I got it.

We've already shared the wealth with friends and family, but we still have quite an abundance. We've made a zucchini cobbler, zucchini fudge cake, zucchini bread, and zucchini cake, but none of those options are super friendly to the waistline.

At this stage of the zucchini game, I want to eat it and not know that I'm eating it. Know what I mean?

Hence, zucchini in a smoothie.

I'm dead serious about putting zucchini in a smoothie. It's desperate times and I think this has become my favorite way to eat it. For reals, y'all. I mean, last year I made zucchini pancakes and zucchini brownies that were good, but this is just too easy. Zucchini has virtually no flavor, which is why it's so great in sweet things. Plus, by eating the zucchini in its raw form, you're getting the max amount of benefits from the zucchini. They are low in calories, high in Vitamin C, and a good source of folates, Vitamin A, manganese, and potassium,.

I used a normal sized zucchini here, but if you're trying to use up a zucchini the size of a baseball bat, you'll need to scrape the seeds out, for sure.

Chocolate Berry Zucchini Smoothie

1 cup roughly chopped zucchini
1 cup frozen mixed berries
2 Tbls cocoa powder
2 tsps agave
1 Tbls almond butter
3/4 cup almond milk

Combine all the ingredients in a blender until smooth. Drink it up!

Cantaloupe, Fig & Olive Salad

As I was making this salad, a thought occurred to me.

It cost $6.99 for the figs you see in this picture. There's no way the old me would have have dropped that for some figs.

The old me, however, wouldn't have balked at dropping that same amount on a Whopper with cheese, fries, and a Diet Coke. As a matter of fact, I might dine at Burger King one day and Wendy's later in the week. And then I would have dinner out with family or friends.

I wouldn't have spent $6.99 for some fresh, organic Brown Turkey figs because they were too expensive, but I would have easily dropped nearly $30 on fast food meals.

Crazy logic, huh?

After eating the fast food - and I enjoyed the taste of every bite - my stomach would feel heavy and full, yet I'd crave something else...something sweet. How could I possibly fit anything else in? But I could. Then I'd get upset with myself for hiding in a parking lot to eat my meal because I didn't want anyone to see me or say anything to me. Physically and mentally I was doing myself zero favors.

This lunch is a stark difference. After eating this salad, I felt good. No guilt for eating it. No need to eat anything else. No mid-afternoon slump. No need to hide what I was eating. I loved the colors; I loved the way it looked; and it made me feel happy. I also loved the added benefit that had for my body.

• Cantaloupe has one of the highest sources of Vitamin A of any fruit. It's also rich with beta-carotene, potassium, Viatmin C, and B vitamins.
  
• Figs have the highest level of calcium of any fruit, plus they are rich with fiber, potassium, iron, B vitamins, and magnesium.

I like to imagine the nutrients working as band-aids to help heal my body. I'm letting the Lupron do its thing, but I'd like to give it as much support as possible. And it feels good to do something positive for myself.

This salad is very free form. If the idea of olives with fruit scares you, feel free to leave them out. I used Black Beldi Olives - a brine cured olive - that is quite salty. I love the burst of salt with the juicy sweetness of the cantaloupe and fig. The basil adds a bit of bright licorice flavor. If you're not a fan of basil, try rosemary or mint. If you want to be extra decadent, drizzle the slightest bit of honey over the fruit. Delicious!

Local to the Baltimore area? I picked the organic cantaloupe, organic figs, and olives up at MOM's Organic Market in Jessup.

Cantaloupe, Fig & Olive Salad 

1/4 cantaloupe, sliced thinly
3 figs, quartered
4 olives, quartered
1 Tablespoon sliced almonds
2 fresh basil leaves, torn
pinch of black pepper 

On a plate or to go container (like me), lay the thinly sliced cantaloupe down first. Sprinkle with black pepper to taste. Arrange the fig quarters next. Sprinkle the olives, almond slices, and basil leaves on top. 

Eat in freedom and enjoy!

10 Beet Recipes For Inspiration

I don't know the first thing about beets.

I'll straight up admit it.

We never had them growing up, and the only time I've encountered them has been at good old Baltimore restaurants where they use the spiced kind used as a garnish on the side of the plate, tucked next to the fresh orange slice. Even then, I smelled them, but I didn't eat it.

I've been eyeing them at the farmer's market, so I decided to be adventurous and slip a bunch into my recycled bag. I was pleasantly surprised when I took a bite of my first raw beet. It was sweet with a starchy taste...almost like a sugary potato. And the color...the color is so fantastic! So rich, so red, so vibrant.

This morning I tricked my father into letting me make him breakfast. I fixed him two eggs over easy; three slices of uncured nitrate-free hickory smoked bacon; a slice of whole wheat bread; and side of beet greens (yes - you can eat the green tops!) sauteed in bacon drippings, onions, and garlic. I used this recipe as inspiration. You can't go wrong by cooking something in bacon drippings. Great googly moogly. They were GOOD.

So now I'm on the hunt for beet recipes. I've found some really delicious looking and creative ones, and I thought I'd share them with you. A few of the recipes break my rules right now (no red meat, gluten, grains, dairy, caffeine, sugar), but they may work for you or serve as a springboard for your own creative ideas.

If you are a beet eater, what's your favorite way to prepare/eat beets?

Red Velvet Beet Smoothie
(Gabby's Gluten Free)

Beet Hummus

(Simply Recipes)

French "Peasant" Beets
(Food52)

Chocolate Mousse Pie with a Secret Ingredient!
(Love Food Eat)

Beet and Goat Cheese Napoleons
(Fifteen Spatulas)

Beetroot Pesto

(The Whinery 2.0)

Heart Beet Rawvioli with Pesto Oil
(My New Roots)

10-Minute Beets with Chives, Shallots, and Garlic
(A Doctor's Kitchen)

Raw Beetroosh
(Green Kitchen Stories)

Grated Raw Beet Salad
(NY Times)

Last Leg Asparagus Salad

This was breakfast.

I don't know how it happened, but I some how ran out of fruit.

I mean, I know how it happened. I ate it. I watched myself eat it. And I even reminded myself that I needed to go to the store. But I think, deep down inside, I secretly hoped the Organic Fruit Fairy would magically visit over night and leave me a bounty of bananas, mangos, and strawberries on my counter.

Apparently the Organic Fruit Fairy doesn't exist. Or I've offended her. Or him. Organic fruit fairies can be boys too.

I started digging through what I had on hand and found some asparagus that was about two days away from being not awesome. Totally on its last leg. I paid $3 for that bunch, so I figured I'd better eat it up. Truthfully, I would have preferred to drizzle the asparagus spears with olive oil, sprinkle it with some kosher salt, and roast it at 400 degrees for 15 minutes or so. But I'm trying to do the raw food thing and not kill the nutrients by cooking it. But really...roasted...it's so delicious. Wrapped in some prosciutto and then roasted? Heavenly. And a little sprinkle of shaved parmesan cheese? Over the top. Ovvvver the top.

Back to reality. I also discovered some cauliflower as I was digging around. It was on its last leg as well. I'm really doing a good job of making my breakfast sound appealing, right? To be honest, I am proud of me because I chose to eat what was on hand instead of eating something not on the raw food plan. Waste not want not, isn't that the saying?

Some quick facts about asparagus (I'm not a genius - I just found this stuff on the web, which means it has to be true):

• Asparagus has 288 milligrams of potassium, 3 grams of fiber, up to 5 grams of protein, and only 40 calories per cup.
  
• Asparagus is high in folate, which helps reduce inflammation in the body and reduce the risk of heart disease.
  
• Asparagus is also ridiculously high in Vitamin K - almost 70% of the RDA is in one cup. Vitamin K keeps bones strong and helps in (healthy) blood clotting.
  

So this morning, I made what I call Last Leg Asparagus Salad, since most of the ingredients were on their last leg. Still pretty tasty. Don't skip zesting the lime. The zest really brightens the dish and makes it taste happy.

Last Leg Asparagus Salad

Salad
1 bunch asparagus, cut into 1 inch pieces (approximately 2 cups)
2 Tbls finely chopped red onion
1/2 cup chopped cauliflower
zest of lime


Dressing
1 Tbls olive oil
2 tsps lime juice
salt and pepper to taste


Directions
In a medium sized bowl, toss the salad ingredients together. In a small bowl, whisk together the dressing ingredients together. Pour dressing over salad, toss, and serve.

Serves two.

Per serving: 3 Weight Watchers Points+

Make Your Strawberries Last Longer

Last week, I picked up some gorgeous, plump strawberries from the farmer's market. I left them sitting on the counter and by the next day almost the entire container had shriveled and turned moldy.

Boo. That was $5 down the drain.

Then I remembered, all too late, a trick that I had read in a magazine (can't recall which one) that would keep the strawberries from getting icky. I picked up another basket of strawberries to test the trick and it worked.

Take your fresh strawberries and put them in a large bowl. Run some cold water over top of them.

For every 2 cups of water, stir in 1/4 cup vinegar. You can use distilled white vinegar or apple cider vinegar. The anti-bacterial and anti-fungal properties of the vinegar will kill all the mold spores and bacteria on the strawberries. I promise you will not taste the vinegar on the strawberries!

Swish the strawberries around in the vinegar/water solution and let them soak for 5 minutes or so. Drain, give the strawberries a little rinse, and then place them on a towel-lined cookie sheet to dry. Once the strawberries are dry, store them in an open container in the fridge. Mine have lasted a week and could possibly go longer, but I eat mine before the week is up. You could also cap the strawberries, leave them on the cookie sheet, pop in the freezer overnight, and then transfer the individually frozen strawberries to a freezer bag. Use the frozen strawberries in a fruit ice cream or smoothie.

Enjoy!